It’s that time of year, yes, it is….just makes me want to burst out into song. “When the corn is as high as an elephant’s eyyyyyyyyyyeeeeeeeeeeeeee”...
OK, sorry. If you know me, you don’t want me singing anything at all, let alone the libretto from “Oklahoma”.
Actually, even if you DON’T know me, you don’t want me singing anything at all, let alone the libretto from “Oklahoma”.
Trust me. Ella Fitzgerald I ain’t.
But, as always, I digress. This isn’t about singing, or 1940’s musicals, or simply the best female singer that ever lived (that'd be Ms. Ella thankyewvermush), it’s about corn.
Corn. Specifically, summer sweet corn. The last leg of that perfect triangle of summer-only goodness; tomatoes, figs and sweet corn. A trifecta, if you will. Oh yeah, stone fruits and melons and berries are important now, and certainly welcomed in the little kitchen (I just ate a perfect peach, and was again amazed at how wonderful a creature that is). But summer without sweet corn, figs and tomatoes is unthinkable.
Since we’ve done our homage to tomatoes, and I shared the seductive glory of a fig upside-down cake with all y’all, it’s time to complete the trilogy.
Let’s talk corn.